Put the mince into a 26cm non-stick frying pan on a high heat with 1 tablespoon of olive oil and plenty of black pepper, breaking it up with a spoon.

Brown for 10 minutes, or until starting to caramelize, while you peel the ginger and garlic, and finely chop with 1 deseeded chilli.

Stir that into the pan, pour in the black bean sauce and crush it all with a potato masher.

Reduce to a medium heat and cook for another 10 minutes, mashing occasionally, until the mince is dark and gnarly.

Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a small pinch of sea salt into a medium pan.

Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.

Trim the spring onions, slice the white halves 1cm thick and finely slice the green tops with the remaining chilli.

Stir the whites into the mince with 1 tablespoon of red wine vinegar.

Let it sizzle, then pour in 400ml of boiling kettle water.

Simmer for 5 minutes, or until reduced into a lovely sea of mince, then divide between your plates with the rice.

Quickly wipe out the frying pan, return it to a high heat, then wipe an oiled ball of kitchen paper around it.

Quickly beat and add 1 egg, swirling it around, then sprinkle with a quarter of the chilli and spring onion mixture.

Cook for just 30 seconds, then use the back of a spoon to pull it in at the sides.

Turn it out on to your first portion and repeat the process, until you’ve used up all the ingredients.